Perfectly Fried Backyard Chicken Sandwich: Easy and Delicious Recipe
/Are you craving a delicious, homemade chicken sandwich that will blow your taste buds away? Look no further than this recipe for the most amazing backyard chicken sandwich! You'll also learn how to add some unique twists to the classic sandwich by using a variety of toppings and sauces that will take your meal to the next level. Whether you're entertaining guests or looking for a delicious lunch or dinner option, this chicken sandwich is sure to impress.
ITEMS IN THIS RECIPE:
The Backyard Chicken Sandwich - Better Than Chick Fil A?
Ingredients
- 6 Chicken Thighs
- 1 c Dill Pickle Juice
- 4 c Buttermillk
- 1 c Water
- Frying oil
- 2 c AP flour
- 1 Tbsp Baking Powder
- 1 Tbsp Corn Starch
- 3 Tbsp Powdered Sugar
- 1 Tbsp BBQ Rub
- 1 tsp Salt
- 2 Eggs
- 1 Tbsp Worcestershire Sauce
- Romaine Lettuce
- Natures Own Perfectly Crafted Thick Sliced White Bread
- Sweet Baby Rays Chicken Sauce
- Bread and Butter Pickles
Instructions
- Trim any small hanging pieces or excess fat off the chicken thighs
- Mix Pickle Juice, 1 c Buttermilk, and Water into a zip-lock bag or storage container
- Place the Chicken Thighs inside the pickle juice mixture to brine them for a minimum of 6 hours and preferably 12 hours
- When you're ready to cook, set up your deep fryer or dutch oven with frying oil and maintain 350 F
- For the breading combine flour, baking powder, corn starch, powdered sugar, bbq rub, and sale. Stir until well blended
- Mix 3 c Buttermilk, Eggs, Worcestershire Sauce
- Remove the chicken from the brine and place on a wire rack
- Dip each piece of Chicken into the wet ingredients, then dip into the dry mix. Make sure you get complete coverage.
- Place chicken in the frying oil slowly at 350 F making sure they aren't crowded
- Cook the chicken until an internal temperature of 175 F
- Remove chicken and build sandwich with the bread, lettuce, pickles, Rays Chicken Sauce, and of course our Backyard Fried Chicken Thighs.
Notes
I recommend double dipping each piece of chicken in the wet and dry ingredients. (Wet, Dry, Wet, Dry)
I recommend pushing down on the chicken when dipping them in the dry ingredients. This will add a lot of crunch.
Additional Tips
Double Dip for Extra Crunch: For a crunchier coating, double dip each piece of chicken in the wet and dry mixtures.
Oil Temperature: Keep the oil at a steady 350°F to ensure even cooking and avoid soggy chicken.
Brining for Flavor: Brine the chicken for at least 6 hours, ideally overnight, to maximize flavor and tenderness.
And there you have it – a mouthwatering backyard chicken sandwich that rivals any fast food chain. With perfectly brined, seasoned, and crispy chicken thighs, this sandwich is sure to impress your family and friends. Enjoy this delicious homemade treat and make every bite count. Happy cooking!
FAQ Section
Q: Can I use chicken breasts instead of thighs? A: Yes, chicken breasts can be used. Just ensure they cook to an internal temperature of 165°F.
Q: What oil is best for frying? A: Peanut oil or vegetable oil is ideal due to their high smoke points.
Q: How long should I brine the chicken? A: Brine for at least 6 hours, preferably overnight, for best results.
Q: Can I bake the chicken instead of frying? A: Yes, bake at 400°F for about 25-30 minutes or until the internal temperature reaches 175°F.
Q: What toppings can I add to the sandwich? A: Customize with your favorite toppings like tomatoes, onions, and different sauces.